8 qt. popped corn
2 c. brown sugar
1/2 c. white Karo syrup
1 tsp. vanilla
1 tsp. salt
2 sticks butter
1/2 tsp. baking soda

Boil sugar, Karo syrup, butter and salt for 5 minutes. Remove from heat. Add baking soda and vanilla. Pour half of caramel mixture over half of popped corn and mix well. Add remaining popped corn and caramel and mix again. Bake at 250 degrees for 45 minutes, stirring once or twice during baking. Remove from pan and cool on heavy paper.